The difference between an ojja (or egga, as it is sometimes called) and a chakchouka is that in an ojja the eggs are beaten and stirred into the filling like a frittata, as opposed to being cooked on top. Chakchouka is not to be confused with choukchouka, the Algerian name for a salad of roasted peppers and tomatoes, also known as mishwiya in Morocco and Tunisia.
In a large sauté pan or skillet, heat the oil over high heat. Add the merguez and fry, turning once, until browned on both sides. Add the bell peppers and garlic and cook for 5 minutes, stirring often. Reduce heat and add the harissa, caraway, paprika, water, tomatoes, and potatoes. Simmer until thickened, about 15 minutes.
Add the eggs to the sausage mixture, stirring until the eggs have thickened and are creamy. Sprinkle with salt and pepper and serve at once.
© 2002 Joyce Goldstein. All rights reserved.